1. After the duck head is thawed and rinsed, add 5g of ginger, 5g of onion, 1g of refined salt, cooking wine and nitrate, and mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water.

2. To make the marinade, cut the dried pepper into knots, soak other spices in clear water and drain. Monascus rice is boiled well with 12g of clear water, and the residue is left for use.

3. Clean the pan, put the oil in and burn it to 3% heat, add the dried chili festival, spices and the remaining ginger and onion, stir-fry slightly, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the fragrance and spicy taste escape, which is the marinade.

4. marinating: put the preliminarily processed duck head into the boiled marinade, marinate for 1 minutes with medium fire, turn off the fire, and let the duck head continue to soak in the marinade for 2 minutes, then take it out, cool it, and cut it into pieces to eat.

5. Stir-fry the dry pot. Put the preliminarily processed duck neck into the fried dry pot spicy sauce, stir-fry for 5 minutes with high fire, turn off the fire, and let the duck head taste in the spicy sauce and spicy oil for 2 minutes before serving.